2 tbsp Olive oil
1/2 cup Chopped andouille sausage*
1/4 cup Diced shallots or red onion
6 oz Uncooked shrimp, peeled, deveined and, coarsely chopped
1/4 cup Diced roasted red bell peppers, from jar
2 tbsp Chopped fresh Italian parsley
1 tbsp Chopped fresh thyme
1 tbsp Dijon mustard
24 1/2" thick diagonally sliced French bread baguette, toasted
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Heat oil in a heavy large skillet over medium-high heat. Add sausage; sauté until golden, about 2 minutes. Using a slotted spoon, transfer sausage to a bowl. Add shallots to the same skillet and sauté 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Mix in peppers, parsley, thyme, mustard and sausage. Season with salt and pepper.
Spoon shrimp mixture onto croutons. Arrange on platter and serve. Makes 24.
NOTES : The topping for this easy appetizer would also be delicious tossed with pasta or as a filling for and omelet.
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